The menu is very personal—where did the recipes come from?
My heritage plays a big role—Mississippi roots on my dad’s side, Korean on my mom’s—as does being a native Angeleno.
Is there one dish that really exemplifies NATIV?
There’s this braised rabbit with a sauce diable made with Espelette and chiles de árbol. We put that on top of fried green tomatoes and serve it with semolina spaetzle.
Who inspired you along the way?
Raphael Lunetta gave me my first surfboard when I moved here. Josiah Citrin showed me what it was like to be a chef. Working at Joel Robuchon in Las Vegas was next-level. And Marcus Samuelsson showed a level of compassion I have never received from anyone before.